This has to be one of the easiest green recipes I’ve ever made, aside from the Green Monster. I’ve wanted to make green crackers for a while now, using spinach for the lovely green colour and burst of nutrition. Attempt #1 was adapting the gluten-free crackers with spinach. The dough was super sticky and it was just a big flop. I’ll have to work on that one a bit more.

If you’ve made those crackers you’ll know that the dough rolls easy and they taste much better than the store-bought version. It’s almost impossible not to eat the entire batch in a day…or maybe that’s just me.

The dough isn’t the sticky, annoying dough that you fight with either. I was happy that the spinach crackers also followed suit…

I picked up this shamrock cookie cutter at Bulk Barn the other day and somehow resisted the strong urge to buy Easter stuff…(help me)

As you can see, the dough is a lovely bright green before baking! It’s amazing what 1 cup of spinach can do. Imagine all that green power inside your body…

After baking, they are more of a pale green, but beautiful nonetheless.

Sneaky Shamrock Spinach Crackers

Vegan, nut-free, soy-free

By Angela Liddon

Another sneaky way to get in your greens…and no one will be the wiser, especially kids! Crispy but chewy, wholesome, green, and the perfect vehicle for your favourite festive dip or spread.

Directions:

Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did.

In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill).

With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly. See image below.

In a blender, blend the water and spinach until smooth. Now pour this into the flour and Earth balance mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.

Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet. Repeat as necessary. Sprinkle with more salt (I used Herbamare and it tasted amazing!)

Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.

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Don’t be fooled by the long directions…this recipe took me just 10 minutes to throw together! I just like to be detailed for you. :) I was in and out of the kitchen in 30 minutes flat.

To pair with the crackers, I added some hummus into my blender along with a touch of water and some spinach to make this gorgeous BRIGHT green dip!

This batch made about 32 crackers…and they go fast! My suggestion is to double the batch if making for a group. No one wants fight club to break out on the dining room table.

Serve with Homemade Baileys on its own or in a Green Monster, as some of you suggested the other day (really good!). Breakfast on Saturday morning? I think so.

~~~

Remember when I told you that I have news to share, but I wouldn’t know exactly when that would be? In the words of Stephanie Tanner, how rude. bahah

Well, I can finally share the news this weekend…..finally! I don’t know how I’ve waited this long because I’m an incredibly impatient person. By the way, it’s not baby-related news, just in case the Baileys didn’t confirm that for you…More deets to come!

These crackers are so cute! I’ve made your wheat thins before and love them! I also have tried them with oil (using about half the amount) and they are great (just a bit more crispy and harder to roll out).

I actually think the teasers are kind of fun. I like a little healthy anticipation as long as I do find out *eventually*. ;)

How cute are those crackers! You’re so crafty and clever.
I have to say also – that I’ve made homemade crackers quite a few times, and they always taste great, but NEVER look as pretty as your wheat thins pictured above!

Oh- and love the Steph Tanner quote. Full House was my absolute favorite show as a kid. I lived for the Friday night “TGIF lineup!”

Can’t wait for the news! Whenever I say that I have a secret or big news, everyone assumes it’s a baby announcement. All in due time, guys.

Don’t you just LOVE spinach?? I just posted a recipe where I made green pancakes in honor of St. Patty’s Day. Who needs green food coloring when you have nature’s hidden green-tinting treasure ;) I have been following your site for a while now. Can’t wait to hear the big news!!

How cute are those!? I always forget that I can make my own crackers. I’ll have to peruse and see if you have a recipe that is comparable to those little oyster crackers for chili. If not, perhaps something to ponder for the future? ;-)

With St. Patrick’s so quickly approaching my mind this week has been so preoccupied with how I can make everything green. And often it turns to spinach as the best option. Glad we agree and thanks for sharing!

Perfect – thank you!!! We’re attending a St. Paddy’s Day party this weekend and I was trying to decide what to bring. I was contemplating making soft pretzels but had not figured out how to make them green, so I love this option of something quick and really festive! Woohoo!

I am now more curious than ever! I will be going away for the weekend, and may not have access to internet. Bummer :(

Ok, it is best to guess I suppose: given that you are currently working on your cookbook, it cannot be that one. Hmm, what about a TV program on vegan baking? Or are you expanding your business? Writing in a cooking magazine? Or simply, you are going to be an aunt! (as if anything good should be related to babies ;))

thank you! i made these and my son and husband loved them! i used a star cookie cutter, i didn’t have a ute shamrock ;(. but i used spelt flour (wheat allergies) and stevia (sugar allergies) and they were great. i am going to make a double batch tonight for our playgroup tomorrow since this batch will disapear. thank you! brytnie

So a cute idea! So much healthier than drinking the day away with unhealthy snacks. So excited to try these. I’m nervous though I always seem to skip a step when cooking. If they turn out good I’ll post them on my vegan blog. Thanks!

That’s funny you had to add the disclaimer at the end about your news not being baby-related. It seems everyone and their mother is getting knocked up here in the blog world. I can’t wait to hear what the good news is. And thanks for this fun recipe for St. Patty’s Day crackers. They sound so cool and a great way to get in more spinach. I love the new design on your title page too. Really pretty and vibrant :)

Those crackers look so good! I still have yet to make your original wheat thins recipe, but they sound so incredible… I love wheat thins, but never let myself by them – definitely on my to-make list!
And I’m so excited to hear your news! I wait with bated breath. :)

Great minds think alike, I tell ya! I made green crackers last weekend from spinach. Only difference is, yours are pretty. Mine were horrible looking. I didn’t think to use a cookie cutter so just did them in squares. Needless to say, they didn’t make the blog this week! Can’t wait to hear your news!

Those shamrock crackers are so adorable! I’ve been meaning to try your homemade wheat thins, but now I really want to go buy a shamrock cookie cutter and try this version as soon as possible! Excited for your news :)

Love these! So festive! I made a vegan Irish soda bread today and brought it in to work. People are going crazy for it! It was a simple 1 to 1 substitition. Unsweetened Almond milk for the buttermilk and earthbalance for the butter! Turned out great :)

What do you think we need to do to make the gluten-free crackers to work? I have Bob’s Red Mill flour mixture and xanthum gum… What did you use? The crackers look so great and I’ll make the wheat ones for my guests but i want to eat them tooooo! The spinach was genius!

I made the shamrock crackers and green hummus today and we loved them both! Thank you!!! Btw, we are obsessing over the blueberry banana pie vegan overnight oats right now – ridiculously delish!! I just put another batch in the fridge for tomorrow morning!!

Ok, so I think it is only appropriate that I finally leave a comment to say… I ABSOLUTELY LOVE YOUR BLOG! Seriously, you make being vegan very easy and extremely delicious. I switched to a vegan diet in July and luckily I found your blog shortly after because it made the transition extremely easy. I look at your blog daily to see what will be on my menu at home. I’ve tried other recipies from other blogs but yours are consistently incredible. Every single recipe is delicious! There is no going wrong. With that said, I thank you because you have made a huge impact on my life as well as my family’s! Who knew a complete stranger could do that? ;)

These crackers look amazing and I am just dying to make them! My only question (which may sound really stupid) is what Earth Balance do you use? Is it the baking sticks? I clicked on the link for it and it took me to a website with a whole slew of stuff (like milk and shortening) and I just want to make sure I am buying the correct thing when I go to the store. I’m not vegan so I’m not too sure what I’m looking at when I see some of your ingredient lists, hehe. Thanks and I love your website!

What is Earth Balance? Does this recipe call for a butter product or a milk product? I found the website online but am unfamiliar with what this recipe is calling for exactly. I would love to make these for this weekend! Thank you :)

I found the dough really moist, has anyone else had this problem? I found I had to add quite a bit more flour (more than 1/2 cup). Overall, the crackers came out great and look fantastic. I am going to serve them with guacamole at a St. Patrick’s Day party tomorrow. Thanks for the recipe!

Hi Ange,
I just made this as a test for my son’s upcoming birthday party. (The theme will be something like bears & friends in the forest, so I cut these out in a tree shape.) They turned out light green and a bit brown, so I think I’ll test them again using half all-purpose organic flour with half whole wheat organic flour to see if the green colour comes out a bit better. By any chance, have you tried them with a pinch of spirulina to help them be a bit more green?